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Study: Eating 1 Hot Dog Can Take 36 Minutes Off Your Life

AHA Publisher — Fri, 24 Sep 2021 07:00:35 +0000

Christine Ruggeri, CHHC via Dr. Axe – Frequently found everywhere from hot dog stands on the street corners to summertime barbecues and picnics, hot dogs are a popular food eaten around the world, but a recent study found that eating just one beef hot dog can result in the loss of 36 minutes of healthy life. The standard hot dog is made from the trimmings of beef and pork, which are ground up and blended up into a batter along with additional ingredients, like seasonings, curing ingredients and sodium nitrite to help boost both shelf life and color. This mixture then goes into a machine that pumps them into cellulose casings that are then cooked, doused in cold water and packaged into the individual links that you find at the grocery store. While hot dogs may be a go-to favorite for many when it comes time to fire up the grill, they may not make the healthiest addition to your diet. In fact, these recent findings suggest that eating them will reduce your healthy life span. Not only are hot dogs highly processed meat and filled with potentially harmful chemicals like nitrates, nitrites and MSG, but there have also been a series of hot dog recall warnings that call into question the safety of your favorite frankfurter. Hot Dog Study Findings A new 2021 study published in the journal Nature Food analyzed over 5,800 foods in the American diet and measured their potential effects on life span. The team of researchers at the University of Michigan designed an index that calculates the net detrimental or beneficial burden in minutes of life that’s associated with a particular food. The index measured exactly how many minutes are deducted or added to life after the consumption of certain foods, like processed meats, nuts, fruits and vegetables. Using this index, researchers found that a standard beef hot dog on a bun results in healthy life loss of 27 minutes, but when ingredients such as trans fats and sodium are factored in to the equation, eating a hot dog can reduce healthy life by 36 minutes, according to study findings. Other Hidden Dangers The bone-chilling details of this recent hot dog study aren’t the only reason you should probably consider cutting back on your hot dog consumption. Besides the potential risk for contamination with bones, metal shards and foodborne illness, there are also some other negative health effects and hidden dangers of hot dogs that should be considered. 1. Made with Harmful Additives Hot dogs contain several food additives that could be detrimental to your health. Sodium nitrite, for example, is commonly added to processed meats, such as hot dogs, bacon and ham, to act as a preservative, block bacteria growth and enhance the color. Though nitrites themselves are generally not harmful, research suggests that when they are exposed to high heat or the acidity of the stomach, they can form nitrosamines, which are considered carcinogenic. Monosodium glutamate, or MSG, is another additive frequently found in processed meats and used to enhance flavor. Some studies have found that MSG can be genotoxic, meaning it causes damage to our cells, while other studies have shown that chronic MSG consumption has caused kidney damage in animals. Additionally, although there is limited scientific evidence on MSG sensitivity, there are many anecdotal reports of experiencing symptoms like headaches, hives, congestion and chest pain following MSG consumption. 2. Increased Risk of Heart Disease Hot dogs tend to be high in sodium, fat and cholesterol. Excessive consumption can lead to problems like high blood pressure or elevated blood lipids, which can increase your risk of heart disease. Additionally, hot dogs are highly processed foods. Processed meats have repeatedly been linked to a higher heart disease risk. For example, a 2014 study found that eating more processed red meat led to a higher risk of heart failure. Another study in the journal Public Health Nutrition found that each serving of processed meat boosted the risk of heart disease mortality by 15 percent. 3. Increased Risk of Cancer The World Health Organization made a splash by publishing a report classifying processed meats, such as hot dogs, as “carcinogenic to humans,” right alongside harmful compounds like tobacco and asbestos. This conclusion was based on multiple studies that have established a clear linkbetween consumption of processed meats, like hot dogs, and an increased risk of certain types of cancer. For example, a 2014 study grouped participants into categories based on their processed meat consumption. Data indicates that those with the highest intake of processed meats had a 22 percent higher risk of colorectal cancer than those with the lowest intake, and each 100-gram increase in intake was linked to a 14 percent higher risk. Other studies have also found an association between high consumption of processed meat and a higher risk for breast, lung and stomach cancer. 4. Questionable Ingredients It’s not uncommon to see hot dog recalls making news headlines. In 2017, the company that makes hot dogs for popular brands like Nathan’s announceda hot dog recall due to the presence of tiny shards of metal found in the packaging. Only one year before that, another hot dog recall notice was issued because of listeria contamination. A more recent hot dog recall, however, may make you rethink your menu for your next summer barbecue. The maker of Sabrett hot dogs recalled more than 7 million pounds of hot dogs and sausages after finding that they contained bone fragments that caused minor injuries to at least one person. Once you understand the process of how hot dogs are made, it’s not hard to imagine how this type of contamination could easily occur. Throw a bunch of meat trimmings into a blender and you’re bound to get the occasional bone or shard of metal, along with who knows what else. There are other possible unsavory hidden ingredients that could be lurking in your hot dog as well. For example, if you’re browsing the hot dog aisle and see a package that reads “variety meats” or “meat by-products,” that means that it can contain other parts of the animal, including organs like the heart, liver or kidneys. To avoid these ingredients, stick to brands that contain “all meat,” such as “all turkey” or “all beef.” Additionally, hot dogs may also contain mechanically separated meat, or MSM. This is a type of meat that has been pushed through a sieve to separate the meat from the bone, creating a type of paste. While this process was made illegal in the United States in 2004 due to its association with mad cow disease, regulations now state that hot dogs can still contain up to 20 percent MSM. 5. May Cause Allergic Reaction Some people have reported allergic reactions or negative symptoms after eating hot dogs. Hot dogs typically contain a long list of ingredients, so it can be hard to pinpoint exactly which ingredients may be to blame for these symptoms. While it can sometimes be an allergy to the specific kind of meat used, it is more often an allergy resulting from one of the additives or dyes found in hot dogs. Nitrates, annatto seed, carmine and tartrazine are a few of the ingredients that are often responsible for adverse reactions after eating hot dogs. Like all foods, you should stop eating hot dogs immediately and consult your doctor if you experience any negative symptoms. What Are Hot Dogs Made Of? There are a few basic steps to making hot dogs, although some of the spices and order of steps vary according to where the dogs will be sold. That’s right, according to the people at hot dog manufacturing facilities, where the dogs are sold dictates how they taste as people in different regions have different preferences when it comes to their hot dogs. In general, the following steps explain how hot dogs are made and what they’re made of: Trimmings are raked into stainless steel cases. (Trimmings are what’s left over after cutting up steaks and pork chops.) The trimmings are next dumped into a chopper where they are chopped. Water, salt, corn syrup or sorbitol, food starch, and liquid smoke are added. All ingredients are blended in a large vat. Secret spices are now added. These vary based on where the hot dogs will be sold. Sodium nitrate is added for extending shelf life and color enhancement. The meat mixture is put through a funnel and comes out the other end looking a lot like what a meat smoothie would resemble. The dogs are stuffed into cellulose tubing and cut every 5 ¼ inches. The now closed hot dogs are baked. The cooked hot dogs are doused in cold, salty water and packaged. As the popularity of hot dogs has grown, more and more types of hot dogs have hit the shelves. In addition to the standard beef and pork franks, other types of hot dogs include turkey, chicken and cheese-filled hot dogs, as well as deep-fried corn dogs. Hot dogs are also available in reduced-fat, all meat, nitrite-free and even vegetarian varieties. Though some of these types may be preferential over the standard fat-filled, sodium-rich hot dogs, they should all still be consumed only in moderation. Vegetarian hot dogs (also cleverly dubbed “not dogs”), for example, may be lower in cholesterol and fat than regular hot dogs, but they are still highly processed and usually contain a long list of questionable ingredients, like soy and textured vegetable protein. Nutrition Facts The nutrients found in hot dogs can vary based on the brand, the type of meat used and the toppings that are added. However, most hot dogs tend to be high in sodium and cholesterol, as well as saturated fat. They also are usually low in carbohydrates and provide a moderate amount of protein, with anywhere from five to eight grams of protein per serving. For reference, one beef frankfurter (about 45 grams) contains approximately: 148 calories 2.1 grams carbohydrates 5.1 grams protein 13 grams fat 513 milligrams sodium (21 percent DV) 0.8 micrograms vitamin B12 (13 percent DV) 24 milligrams cholesterol (8 percent DV) 72 milligrams phosphorus (7 percent DV) 1.1 milligrams zinc (7 percent DV) 1.1 milligram niacin (5 percent DV) 3.7 micrograms selenium (5 percent DV) 16.2 international units vitamin D (4 percent DV) 0.1 milligram riboflavin (4 percent DV) 0.7 milligrams iron (4 percent DV) 0.1 milligram copper (4 percent DV) Note that this is the nutrient information for a beef hot dog with no toppings or bun. Adding a bun can increase the hot dog calories by about 120, while considerably increasing the carbohydrate and sodium content as well. Meanwhile, any additional toppings or condiments, like ketchup or mustard, will increase your hot dog calories even more depending on how much is used. Healthier Alternatives If you’re a big fan of hot dogs and can’t imagine hosting a barbecue without them on the menu, there are ways to make your hot dog a bit healthier. Check your local grocery stores for “all meat” and “nitrite-free” hot dog varieties. Additionally, practice label reading, and look for a brand that is lower in sodium, saturated fat and calories with minimal ingredients listed. Remember that those extra toppings can stack up fast and may even provide more calories and sodium than the actual hot dog itself. Keep toppings like cheese, pickles and sauerkraut in check, and consider swapping these for healthier choices like avocado, tomatoes, cabbage or raw onions. Then finish it off with a whole-wheat bun rather than a white bun to make sure you’re maximizing your nutrient intake. There are also hot dog alternatives available at the grocery store, like chicken sausage and turkey dogs. Of course, make sure to check the ingredients on these products also to rule out unhealthy additives. Finally, keep in mind that even the healthiest hot dog at the grocery store is still processed. Ideally, you should avoid hot dogs completely. If you do want to enjoy the occasional hot dog...

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NEW Study: Loading Up on THESE Vegetables Increases Muscle Strength, Even Without Exercise

AHA Publisher — Fri, 16 Apr 2021 07:49:31 +0000

Lori Alton via NaturalHealth365 – Who would have thought that the zany cartoons we grew up with could contain accurate nutritional information? Viewers of a certain age might remember “Popeye the Sailor Man,” who gobbled cans of spinach whenever he needed a boost of muscular power to fight the villainous Bluto. As it turns out, Popeye’s strategy was surprisingly sound. In a study published just last week in The Journal of Nutrition, researchers found that eating one cup a day of green leafy vegetables significantly boosts muscle function. And, as it turns out, muscle function is good for a lot more than beating up cartoon bullies – it is strongly associated with health and well-being, supports bone strength, and leads to a decreased risk of falls with aging (an important benefit for a graying population). Let’s take a look at the power of “green leafies” to enhance physical function. Nitrate-Rich Vegetables Improve Muscular Strength – Even Without the Benefit of Exercise The 12-year study, conducted by researchers at Edith Cowan University in Perth, involved 3,759 Australians who participated in the Australian Diabetes, Obesity and Lifestyle Study. The scientists found that people who consumed a diet high in nitrate-rich vegetables had 11 percent better muscle function in their lower limbs and demonstrated 2.6 kg more knee extension strength – when compared to those with the lowest dietary intake. The team also recorded faster walking speeds for the high-nitrate group. The volunteers’ average nitrate intake was 65 mg a day, with over 81 percent of the total derived from vegetables. Intriguingly, diets high in nitrate-rich vegetables seemed to reinforce muscle strength independent of any physical exercise. (Still, the scientists were quick to advise weight training and regular exercise as well). According to study leader Dr. Marc Sim of ECU’s Institute for Nutrition, less than one in ten Australians eat the recommended five to six servings of vegetables a day. “At least one of the servings should be leafy greens, to benefit the muscular and cardiovascular system,” Sim noted. He added supplements are not as effective as the vegetables themselves. Beets – although they technically aren’t leafy greens – are the vegetables richest in nitrates, followed by arugula, spinach, and kale. Chard, cabbage, leeks, and broccoli are also good sources. But Wait, There Is More! Muscles Aren’t the Only Part of the Body Benefiting from Nitrate-Rich Veggies It isn’t just muscles that benefit from veggies. Other studies have linked nitrate-rich vegetables with cardiovascular health. In an animal study conducted at ECU, rats exposed to carcinogens had less oxidation of fats in the liver, and a smaller decline in antioxidant enzymes. In fact, pretreatment with beet juice tripled the activity of an antioxidant known as superoxide dismutase, while also benefiting heart health by reducing blood pressure. In an impressive study published in the Journal of Applied Physiology, participants with peripheral artery disease who received daily beet juice could walk 18 percent longer before experiencing pain from claudication. And, a crossover study involving competitive cyclists compared the effects of standard beet juice with nitrate-depleted beet juice. Researchers noted an increase in power output and performance during both 4 K and 16.1 K events with the nitrate-rich beet juice. The scientists praised beet juice as a “relatively simple approach for treating … exercise intolerance.” Another enthused researcher described beet juice as a “natural low-cost approach for the treatment of cardiovascular disease.” Nitrates and Nitrites – Friends or Foes? Researchers credit nitrates in the vegetables with the ability to improve health – but these compounds are a double-edged sword that can be both harmful and helpful. Nitrates occur naturally in the human body – as well as in fruits and vegetables. They are also added to processed meats to prevent spoilage and browning. Nitrates can be converted by the body into nitrites, with one of two results. On the one hand, nitrites can boost the production of blood pressure-lowering nitric oxide. However, they can also turn into harmful nitrosamines, particularly when exposed to high heat and combined with protein. Fortunately, in the case of leafy greens, their high content of antioxidant vitamin C prevents nitrosamines from forming, thereby preserving the healthful effects of nitrates. Cruciferous Vegetables and Leafy Greens Also Protect Against Vascular Calcification A study published in 2020 in the British Journal of Nutrition found that higher consumption of cruciferous vegetables, such as broccoli and arugula, is associated with less extensive blood vessel damage in older women. The women had lower odds of developing excessive calcium deposits in the aorta – thereby enjoying a reduced risk of heart attack and stroke. In fact, women who consumed over 45 grams of cruciferous vegetables a day – such as half a cup of raw cabbage or a quarter cup of steamed broccoli – had a remarkable 46 percent lower risk of calcium build-up. The scientists speculated that the vegetables’ content of vitamin K – which helps to keep calcium out of the arteries and in the bones – contributed to the benefits. Note: Many natural health experts will tell you that it’s only vitamin K2 – commonly found in fermented foods like, natto – has the ability to reduce the build up of calcium inside soft tissues of the body. Leafy Greens Are “High-Ringers” for Essential Vitamins, Minerals, and Antioxidant Carotenoids Leafy greens are generally considered “superfoods,” a title they richly deserve. Rich in vitamins A, C, E, and K, leafy greens also contain carotenoids – natural plant pigments with disease-fighting properties. In addition to heart-healthy nitrates, leafy greens are a good source of folate, a form of vitamin B which helps protect against cancer and strokes. Finally, healthy amounts of the essential minerals iron, magnesium, potassium, and calcium round out the roster of important micronutrients in greens. High in fiber, low in calories – and with a low glycemic index to boot – leafy greens seem custom-designed to promote health and wellness. For maximum benefit, opt for organic greens. In addition to their obvious utility in mixed salads, you can add leafy greens to wraps, soups, stews, and omelets. You can also sautee them with lemon and garlic, spice them up with cayenne pepper, or nibble on raw leaves coated with olive oil and balsamic vinegar. However you prepare or enjoy them, leafy greens and brilliant red beets offer up a bonanza of health benefits. It turns out: the scrappy sailor, Popeye, was right all along. Sources for this article include: ScienceDaily.com LifeExtension.com USDA.gov ECU.edu.au Healthline.com To read the original article click here. For more articles from NaturalHealth365 click here.

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Serious Health Risks Linked to Processed Meats

AHA Publisher — Wed, 09 Dec 2020 08:00:22 +0000

Edit Lang via NaturalHealth365 – Despite the overwhelming amount of evidence linking processed meat with an increased risk of cancer and mortality, Americans seem to have trouble kicking the habit. Lunchmeat, sausage, hot dogs, ham and bacon, are the most popular types of processed meat Americans have enjoyed for decades. However – new research, including a total of 120,852 participants – confirms the alarming relationship between processed meat consumption and increased cardiovascular, respiratory, and overall mortality. Researchers found that substituting processed meat with other protein sources lowered mortality risks. A Deadly Love Affair Without Concern Over Processed Meat Risks It is hard to imagine a baseball game or a picnic without hot dogs or some other meat. Kids and adults alike have a long-standing emotional attachment to these foods. Processed meats have been a fundamental part of the all-American food culture. Eating processed meat, however, does come with serious risks to our health. Colorectal cancer, diabetes, obesity are only some of the associated negative health effects. Let’s face it; Americans eat more than enough processed meat to cause major health risks. According to a Harvard research study, increasing processed red meat intake by just half a serving a day can raise the risk of mortality over the next eight years by 13 percent. WHO Classifies Processed Meats as Group 1 Carcinogens, Same as Smoking A review study examining 800 epidemiological studies worldwide concluded that eating hot dogs and other processed meats every day increases the risk of colorectal cancer. Study authors also found that the risk increased with the amount of processed meat consumed. As a result of these findings, in 2015, the World Health Organization classified processed meats as a Group 1 carcinogen. Without a doubt, a Group 1 classification warrants the need to inform the public about the health risks associated with their decades-long eating habits. Yet, most people are still unaware that processed meats pose a danger to their health. Everyone should know that these foods are now listed alongside other cancer-causing activities such as smoking and asbestos exposure in the Group 1 category. WARNING: Nitrites Are the Probable Cause of Harm Caused by Lunch Meats While scientists are still unclear about what makes processed meat so cancer-causing, many have pointed at heme compounds, nitrosamine, and the formation of free radicals. Meats containing nitrites and nitrates seem to be the most troubling. Most commercial lunch meats contain nitrites. The meat industry uses sodium nitrite as a preservative and colorant to give the meat an appetizing pink or red shade. The problem with sodium nitrite is that it can form nitrosamines, molecules that cause cancer under certain conditions. Nitrosamines are highly cancer-causing compounds that increase your risk of stomach, pancreatic, and colon cancers. Cancer, however, is not the only risk scientists associated with nitrites. Studies found that nitrate-cured meats could negatively impact mental health and cause mania, especially in people who already have bipolar disorder. Reduce Your Cancer Risk by Avoiding Processed Meats While eliminating your cancer risk is not possible, you can reduce it by avoiding processed meats. The American Institute of Cancer Research recommends eating as little processed meat as possible. Remember, there is no safe amount of processed meat, so it is best to avoid it altogether. If processed meat products have been part of your diet for a long time, you may find it hard to completely cut them out. Consider these tips to reduce the amount you eat. Read labels carefully, and look for words such as nitrite or nitrate. Do not purchase meats that have been chemically treated with these compounds Be mindful that even uncured meats can contain nitrates If you find it hard to remove processed meats from your diet, at least reduce portion sizes and the number of times you eat them per week Center your diet around whole, plant-based foods, and experiment with meatless days. Sources for this article: NaturalHealthResearch.org, Jandonline.org, NaturalHealth365.com, BMJ.com To read the original article click here. For more articles from NaturalHealth365 click here.

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Is There a Link Between Migraine and the Gut Microbiome?

AHA Publisher — Fri, 03 Jan 2020 08:00:39 +0000

Sally Robertson, B.Sc. via News-Medical – The human gut harbors about 2.2 pounds of microbes, including bacteria, viruses, fungi, and protists. The combined total of these microbes is referred to as the gut microbiome, changes in which have been linked to a number of neurological and psychiatric conditions including depression, anxiety, Parkinson’s disease, Alzheimer’s disease, and multiple sclerosis. The intestine is in constant communication with the brain, and the gut microbiome is an important contributor in this. Two potential modes of communication have been proposed: The intestinal microbiome makes neurotransmitters that are sent to the brain via the blood Bacteria produce a variety of neurotransmitters, including serotonin, dopamine, and noradrenaline, as well as other molecules such as proinflammatory cytokines and fatty acids, all of which can access the bloodstream and get transported to the brain where they can influence brain function. The Vagus Nerve Plays a Role in Changing the Expression of Brain Receptors The second theory refers to a more direct mode of communication. The vagus nerve is the main nerve that connects the gut to the brain. One study showed that when certain types of bacteria are eliminated from the gut, the expression of certain receptors in the brain changed. However, when the vagus nerve was cut, the elimination of the bacteria did not change the expression of brain receptors. This finding indicates that the vagus nerve plays a role in carrying out the change. What Is Known About the Link Between Migraine and the Gut Microbiome? One 2016 study published in mSystems, a journal of the American Society for Microbiology, found that people who suffer from migraines have more bacteria, especially in the mouth, that can make a gas called nitric oxide, which is known to be a migraine trigger. Despite the finding only being a correlation, it offers a potential explanation for why some people are more susceptible to migraines than others and why certain foods seem to trigger migraines. First author Antoni Gonzalez from the University of California San Diego said the fact that there is a notion that certain foods such as chocolate and wine trigger migraines prompted the team to ask whether there is any association between the foods people eat, the microbiome and the migraines people experience. When bacteria in the mouth and intestine break nitrates down, the nitrates are eventually converted to the gas nitric oxide, which is known to dilate blood vessels, boost circulation and therefore improve the health of cardiovascular patients. However, in 80% of cases, when such patients take drugs that contain nitrates to relieve angina or to treat heart failure, they report migraine onset as a side effect. Consultant neurologist and trustee of the Migraine Trust, Brendan Davies, referred to the concept that the gut microbiome plays a role in migraine as medically plausible. He described a phenomenon called the “hot dog headache,” which is suspected to involve nitrates. For the current study, Gonzalez and colleagues used high-throughput RNA sequencing technologies to assess bacteria taken from 172 oral samples and 1,996 feces samples. The samples were taken from healthy participants who had reported whether or not they experience migraines. In both types of samples, the number of bacteria that process nitrates was slightly higher among people who suffered from migraines, compared with those who did not. Next, the researchers intend to study the effects of a controlled diet on migraine to test whether blood nitric oxide levels are associated with migraine attacks. The Largest Study to Examine the Effects of Probiotics on Migraine In a 2019 study published in the journal Cephalalgia, researchers described the largest ever trial of its kind examining the effects of probiotic supplementation on migraine. The study found that probiotics significantly reduced the frequency and intensity of migraines, a finding that represents a major step towards understanding the role the microbiome plays in migraine. Fifty participants suffering from chronic migraine or episodic migraine either received a placebo or a probiotic containing 14 strains of bacteria, including Bifidobacterium, Lactobacillus and Bacillus subtilis. After taking the probiotic for 8 to 10 weeks, migraine attacks had significantly decreased among those who took the probiotic, compared with those who took a placebo. The frequency of attack fell by 45% among those with chronic migraine and by 40% among those with episodic migraine. For a reduction in migraine intensity, the corresponding figures were 31% and 29%. Headache specialist at the National Migraine Center, Katy Munroe, says there certainly seems to be a link between migraine and the functioning of the gut and the study finding suggests further research is needed. Medical Director at ADM Protexin Healthcare says the findings support exciting research developments in the microbiome-gut-brain axis, which has identified the fascinating potential of the gut bacteria in influencing neurological health and disease. He also thinks confirmatory studies are required. To read the original article click here. Sources Migraine and the Gut Microbiome. The University of Vermont Medical Center 2018. Adam Sprouse-Blum. Available at: medcenterblog.uvmhealth.org/…/ Knight, R et al. Migraines Are Correlated with Higher Levels of Nitrate-, Nitrite-, and Nitric Oxide-Reducing Oral Microbes in the American Gut Project Cohort. mSystems 2016. DOI: 10.1128/mSystems.00105-16. Available at: https://msystems.asm.org/content/1/5/e00105-16 Migraines could be caused by gut bacteria, study suggests. The Guardian 2016. Hannah Devlin. Available at: www.theguardian.com/…/migraines-could-be-caused-by-gut-bacteria-nitrates-food-trigger-study-suggests Jahromi, SR, et al. The effects of a multispecies probiotic supplement on inflammatory markers and episodic and chronic migraine characteristics: A randomized double-blind controlled trial.Cephalalgia 2019;39(7) https://doi.org/10.1177/0333102418820102 Available at: journals.sagepub.com/…/0333102418820102 Gut-brain axis: RCT shows gut-friendly probiotic improves migraine symptoms. Nutraingredients.com 2019. Nikki Cutler. Available at: www.nutraingredients.com/…/Gut-brain-axis-RCT-shows-gut-friendly-probiotic-improves-migraine-symptoms

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